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Rhubarb Chutney – This tangy condiment is delicious on top of grilled meat, crusty bread or over roast chicken.
Once upon a time I thought that this was Celery. Red Celery.
Then the Food Network told me that it had its own name; Rhubarb.
When you grow up in a household that serves Macedonian food 100% of the time, you kinda don’t find out about these other foods until you start driving. Or start watching the Food Network. We didn’t have The Cooking Channel back then.
Random: My cousin, Gerry, and I watched the Food Network once for 12 hours straight. Once we finished with that, we started watching The Godfather – I, II, and III.
Where was I going with this?
Oh right. The Red Celery. Sounds like a movie title. 🙂
Usually by this time of year rhubarb is everywhere. But this year, for whatever reason, it came a bit late in this part of the country. I was on the hunt for rhubarb for three weeks. I went to three different farmer’s stands and none of them had it. For the love of food, all I wanted was just a few stalks of rhubarb!
Finally last week there it was in a big brown box, sitting there lookin’ all red and pretty. The owner of the stand gave me a discount on it because he remembered me from the other times that I came to see him for this veggie. 🙂 or fruit. (scratching head) Which one is it?
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Rhubarb Chutney
Ingredients
- 2 tablespoons olive oil
- 1 onion, , chopped
- 1 pound rhubarb, , cut into 1/2-inch pieces
- 1/2 cup raisins
- 1/4 cup packed light-brown sugar
- 1/8 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
Instructions
- Heat oil over medium heat.
- Add onion and cook until softened; 5 minutes.
- Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
- Cook over medium heat, stirring occasionally for about 6 minutes, or until rhubarb begins to break down.
- Stir in the vinegar and remove from heat.
- Serve it with some pork! YUM!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
My neighbor just gave me some beautiful rhubarb stalks from her garden. That’s when you know you have a good neighbor. This looks like a great use for them!
I’ve never cooked rhubarb, but your chutney looks really delicious and I do love to try new recipes :). Thanks for sharing that, Kate!!!
ahhh i love this rhubarb idea!!! and the deep red color will dress up any dish beautifully. i have to go buy some now :).
That chutney looks wonderful!
I absolutely understand you about the “other” foods. It was the same for me. Then, one day I got a CSA subscription and started getting all those “weird” veggies. The first time I saw kale, I had to google to figure out what it was… now I cook all the time with it. It just seems so strange when I go back home, and they wonder what I’m talking about 🙂
YAY! I have some rhubarb that need to get used up this weekend! I know what I’m making! 🙂
I love this recipe! My husband loves rhubarb, and since it’s only around for a short period of time, I always end up making desserts with it. I love the idea of making something more on the savory side. Great idea!
Mmmm, serving this with pork would be so delicious! I love the addition of raisins, what a perfect touch. Also, the marathon tv day? Awesome!
So so good. I’ve been looking for a way to pop my rhubarb cooking cherry…something easy and yummy. I’m thinking you’ve just sorted me 🙂 Thanks for sharing!
Yay! I was hoping you’d post this one. I can’t wait to give it a try. 🙂 It looks delicious. Now I just need to find my local farmer’s market.
It does look a little like celery but I never noticed ;). My grandmother had rhubarb in her garden and I ate tons when I was a kid! Didn’t see any here yet either. Your chutney sounds really good, anything with rhubarb sounds good :P.